I have a question about the ingredient "sausages made with herbs and/or garlic" on the recipe "Lentil and Sausage Soup for a Cold Winter's Night" from AntoniaJames. Do you mind sharing which kind you used?

I can't speak for AntoniaJames, but I can say that I've made this soup a few times, and each time I've used a different sausage -- it's very adaptable. I would recommend using your favorite type (herbs and garlic help, as she specifies).